Jan

25

Sun

Join us on Sunday, January 25th beginning at 5pm for an evening filled with cooking, eating, socializing and educational seminars lead by Chef Devon Junkin & Tami Ratliffe from Cafe Chloe. We’ll be serving up and learning about some Ruhstaller Beer with some of the dishes as well!

Happy 2015!

We promise you will learn something new! Feel free to bring a bottle of wine or beer – we’ll have tastings of Rhustaller, but we know not everyone can drink beer! Also bring an appetite, and dress warmly for a fun filled night of seafood & fresh produce education and tastings, brought to you by Specialty Produce and Catalina Offshore Products.
100% of proceeds from Collaboration Kitchen go to local San Diego Charities
This specific event will honor:

Devon Junkin started cooking for his friends when he was a teenager, and in his early 20’s he made the decision to attend culinary school at Le Cordon Bleu in San Francisco. After meeting his pastry-chef wife, Taylor during a stint at San Diego’s Laurel, he moved with her to Chicago to explore new techniques and gather experience in the traditions of classic bistro cooking. While there, he worked as Sous Chef at Duchamp, and later, as Chef de Cuisine at Takashi, where he was inspired by the attention to detail and high expectations of the culinary team. He returned to San Diego eager to bring home the knowledge he had gained and excited to have access to the area’s bounty of beautiful produce and seafood.

His love of music and art combine with his appreciation of precise technique to create something personal, which appeals to the senses, crafted with honesty and respect. His style of cooking is clean, simple and flavorful, and he is not afraid of butter.

About Tami Ratliffe

With a more than 25 year history in the San Diego restaurant and catering industry, Tami brings to the table a broad range of skill sets and knowledge for both front and back of the house. She is indispensable to the successful operation of Cafe Chloe. From design creativity to an understanding of equipment and utilities; From overseeing and managing kitchen staff to strong business acumen, her indomitable energy and dedication have been a vital and sustaining force.

About Cafe Chloe

Enjoy a little Parisienne breeze in the heart of San Diego’s East Village! Our friendly staff looks forward to serve you delicious food from our classic French cuisine inspired menu. Choose from carefully selected domestic and international wines, champagnes and beers while you relax in a chic-elegant yet informal atmosphere.Cafe Chloe is a cozy, urban neighborhood cafe located in San Diego’s hip East Village which serves an award-winning menu of updated bistro classics alongside gourmet coffee, tea and boutique wines. Open all day, this jewel box of a cafe offers a variety of enjoyable experiences. Join the locals in the convivial, sunny dining room to linger over breakfast, lunch or afternoon tea, then come for a candlelit dinner and watch the world go by from the charming sidewalk patio. Or browse the retail shelves for art books, gourmet grocery, locally made jewelry and hard to find imports, then find a spot to tuck in for a three course prix fixe dinner before the theater.

About Ruhstaller Beer

Captain Frank Ruhstaller was California’s Premier Pioneer Brewer. He embodied the Spirit of California, partnering with local hop and barley farmers to grow the finest ingredients for his beers.

131 years later, Ruhstaller remains committed to the Captain’s legacy. Our beer is made with California hops and barley, grown by farmers we know and trust like Dave & Dia Utterback of the historic Signorotti Hop Ranch in Sloughhouse.

When you enjoy a Ruhstaller, you experience the rich, nuanced flavors only California Grown ingredients can deliver.

WHAT IS GREENDRINKS:
Every month people who work in the environmental field meet up at informal sessions known as GreenDrinks.

We have a lively mixture of people from NGOs, academia, government and business. Come along and you’ll be made welcome. Just say, “are you green?” and we will look after you and introduce you to whoever is there. It’s a great way of catching up with people you know and also for making new contacts. Everyone invites someone else along, so there’s always a different crowd, making Green Drinks an organic, self-organizing network.

These events are very simple and unstructured, but many people have found employment, made friends, developed new ideas, done deals and had moments of serendipity. It’s a force for the good and we’d like to help it spread to other cities.

Feb

19

Thu

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.

Let’s head outside and put earth and life back into Earth and Life Science! Using activities from the award-winning Life Lab Science curriculum, participants in this workshop learn to use a garden as a meaningful context in which their students can engage in Next Generation Science and Engineering Practices to examine Disciplinary Core Ideas and Cross-Cutting Concepts. Where better to explore ecological interdependence, growth and development of organisms, structure and function, adaptation, and the environmental impact of human activity than in an outdoor garden classroom? 1 semester of graduate education credit available.

Location and Cost Options

Key Workshop Components

Learn…

How to lead highly contextualized, engaging, hands-on science lessons outdoors

How to link garden activities to Next Generation Science Standards

How to use garden-based science lessons to reinforce Common Core Math and English Language Arts

Take home …

An activity packet full of garden-based, elementary science lessons cross-mapped to Next Generation Science, and Common Core Math and ELA Standards

Inspiration to use the garden as context for exploring earth and life science

Strategies for success from Life Lab and other educators engaged in this exciting work

Optional: 1 unit of education credit from the University of the Pacific ($60/unit)

Participant Comments

“I am a scientist and have a Ph.D in molecular/microbiology, but I am a mom first. When I came to my son’s 2nd grade class and found that the ‘science’ kids were doing consisted of making dinosaur dioramas, I knew the school needed to do more. I wanted elementary school students to be exposed to true, hands-on science. I chose Life Lab to fill the void because the science was sound. The Life Lab program provides true experiments for students and inspires in them a love of science.” – Volunteer Garden Coordinator near San Diego, CA

Feb

20

Fri

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.

Feb

21

Sat

A Thousand Plates explores the topic of food as a means to question society by examining traditions across cultures and throughout the centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, the culture of eating and its relationship to memory.

Our exhibition title refers to Deleuze and Guattari’s “A Thousand Plateaus: Capitalism and Schizophrenia”—a philosophical text written with a rhizomatic structure—where connections between ideas and references defy linear, structural, or casual relations. Every point can conceptually link to somewhere else. In our view, our relationship to food is similar. The production, consumption, distribution and marketing of food is connected to tradition, culture, individual and social taste as well as healthcare, environmental issues, and global politics that shape the contemporary society.

The SDSU School of Art and Design will be presenting a juried art exhibition of student and faculty work investigating food as the conceptual theme for SDSU’s Downtown Gallery. Works will explore the topic of food as a means to explore society by examining traditions across cultures and centuries. The exhibition will examine food as a fundamental need, modern food production and its relationship to the environment, and the culture of eating and memory.